Combine the sugar and water in a saucepan. Bring to a boil. Lower the heat and simmer for 2 to 3 minutes, until the sugar is fully dissolved.

Cool the syrup to room temperature. Set aside.

Place the strawberry pieces in a blender with a tablespoon of water. Blend until completely smooth.

Place a fine strainer over a medium to large bowl. Line the strainer with a cheesecloth.

Pour the puréed strawberries into the cheesecloth. Let drain for a few minutes.

Pick up the edges of the cheesecloth and begin to twist them around, forming a pouch of the fruit. Over the strainer, squeeze the pouch continually by twisting the ends of the cheesecloth to press the juices out and into the bowl.

Discard the remaining solids and put the juice back into the blender.

Add the water/sugar syrup to the blender along with the lemon juice and the salt.

Mix well.

Pour the mixture into a large flat pan or dish. The larger the dish the more shallow the mixture, the easier the scraping.

Place the pan or dish into the freezer for about 30 to 35 minutes.

Take a fork and scrape it across all of the partially frozen mixture. You can stir the resulting mixture slightly and gently and then re-spread it throughout the dish or pan.

Repeat the scraping every fifteen to twenty minutes for up to 4 or 5 hours. Basically until you are ready to serve.

Granita may be store in a sealed container for up to a week. To refresh its granularity, let it thaw slightly an hour or so before serving. Return the granita to the freezer briefly, maybe 15 minutes, then scrape it with a fork as before.

Stir coffee, sugar and cocoa together; taste and add more sugar if necessary.

Pour mixture into shallow metal or glass pan or bowl. Freeze about 30 minutes, or until ice crystals begin to form at the edges. Gently stir the crystals back into the liquid, not breaking them up entirely.

Continue to stir and break up clumps of crystals every half-hour or so. When the entire mixture has the texture of soft crushed ice, it's ready to serve.

Place 5 or 6 good sized ramp leaves in a mini-processor or cut finely into shreds. Wrap remaining leaves in a paper towel and store in the refrigerator for another use.

Slice ramp bulb and stems diagonally.

Melt the butter in a wide saucepan over low heat. Add the white wine. Add the sliced ramps and the lemon zest and sauté until tender. Set aside.

Take two or three stalks of asparagus, remove the tips, and using a mandolin or just an apple peeler, shave those asparagus and set the shavings aside.

Slice the remaining asparagus horizontally into ½ inch pieces.

Add the asparagus pieces and the tips removed from the shaved stalks to the boiling water for about 2 minutes, not more. Remove the pieces from the water with a slotted spoon and place in a small bowl. Set aside.

Add the fettuccini to the asparagus flavored water and return to a boil. Cook according to package directions until it is tender but still firm to the bite.

Before you drain the pasta, reserve a ½ cup of the water.

Drain pasta and return to the pot. Add the sautéed ramp bulbs and stems. Toss well. Add the blanched asparagus pieces and the raw asparagus shavings. Toss well again. Finally add the minced or shredded ramp leaves and toss again. If more moisture is needed, add a bit of the reserved pasta water.

Divide the pasta between two large serving dishes.

Depending on the size of the Buratta ball, cut it in half or slice two 1 to 1½ inch thick slices from it. Scooping up the looser insides, place the Buratta on top of the pasta and serve.

4.5 ounces bittersweet chocolate, a combination of between 60 and 70% - Flavor is deepest when you use really good quality chocolate and a variety of brands for the subtle nuances in each different chocolate. If possible, use Fair Trade chocolate.3 large egg yolksPinch of salt⅛ cup or 2 tablespoons of sugar½ cup or 4 ounces heavy cream½ cup, plus 2 tablespoons or 5 ounces half and half2 teaspoons vanilla extract1½ teaspoons espresso1 ounce of shaved chocolate for garnish

Chop the chocolate fine and place it in a heatproof bowl. Place a fine mesh strainer over the bowl.

In a medium saucepan, whisk egg yolks, sugar and salt together until combined.

Add heavy cream and half and half and whisk until all ingredients are well blended.

Place egg mixture over medium heat and cook, stirring constantly with a spatula until thick and glossy and it reaches a temperature of 180º on an instant read thermometer. (Or draw your finger through the mixture on the spatula. If a line remains and does not fill back in then the custard is ready.)

Immediately pour the hot custard through the fine mesh strainer and let it sit with the chocolate for a few minutes.

Whisk gently until fully combined and divide between four heatproof serving dishes.

Let sit at room temperature until cool, then cover surface with plastic wrap and refrigerate until chilled. Serve with sweetened whipped cream and garnish with chocolate shavings.

NOTE: Pot de creme is very often made by baking it in a water bath like creme brulee. This recipe simplifies the cooking procedure and was adapted from America's Test Kitchen.

Heat a large skillet over medium heat for about 2 to 3 minutes. Add the olive oil and 3 tablespoons of butter to the skillet, swirling them around and together.

When the butter/oil foam subsides, dredge each chicken piece lightly in it. Add each chicken piece to the hot skillet.

Cook the thighs, turning once, until the chicken is browned on both sides, about 5 minutes per side. Transfer the pieces to a plate and cover loosely with foil.

Add the remaining butter to the skillet along with ginger and the star anise.

Add the shallots. Cook until the shallots are softened.

Add the mushrooms stems to the skillet. Cook, stirring occasionally for about 3 minutes.

Add the mushroom caps and continue to stir occasionally for about 3 more minutes or until the mushrooms have given up their liquid.

Return the chicken to the skillet. Adjust the seasonings. Add the wine or broth time and cook over medium heat until the sauce reduces and the chicken is tender, not more than another 5 minutes. Remove the star anise.

Butter a 10” springform pan and dust with 2 tablespoons of cocoa powder.

In a medium saucepan warm coffee, whiskey, 12 tablespoons of butter and ¾ cup of cocoa powder. Whisk occasionally until butter is melted and ingredients are mixed.

Add both sugars and whisk well until all sugars are dissolved and incorporated. Remove from the heat and cool completely before continuing. The entire saucepan can be placed in the freezer for about 5 to 7 minutes if you are in a hurry.

In a medium to large bowl whisk together the flour, baking soda, salt, pepper and cloves.

In another smaller bowl, whisk together the eggs and the vanilla extract.

Slowly whisk the egg mixture into the cooled chocolate mixture.

Add the dry ingredients and whisk to combine.

Fold in the chocolate chips.

Pour the batter into mini-cupcake liners inside mini-cupcake tins.

Bake in oven for 12 to 14 minutes, until tester or toothpick comes out clean.

Let cool on rack.

Dust all cupcakes with confectioner’s sugar and decorate with the Valentine candies of choice.

Place squash halves cutside up in suitable baking dish. Score the flesh in a crisscross pattern (do not pierce the skin). Baste the exposed flesh with honey and sprinkle with ½ teaspoon of salt.

Roast squash in the oven until tender when pierced with a tester or fork, about an hour and a half.

In the interim, melt the butter in a large pot. Add the onions and garlic and sauté, stirring occasionally, until both are golden, about 20 to 25 minutes.

Add the carrots and rosemary. Continue to cook while stirring for an additional 5 minutes. Remove from the heat until the squash is thoroughly roasted.

Scrape the squash flesh from the shell into the onion mixture. Add 1½ quarts of broth. Mix well and return the pot to the heat. Cover and bring to a boil over high heat. Reduce heat to a simmer until the carrots are cooked through, about 30 minutes. Remove from the heat.

Working in batches, puree the mixture in a blender. Then return the mixture to the pot.

Add the remaining teaspoon of salt, paprika, pepper and nutmeg. Mix well and return to a medium heat.

Add the corn, stirring until mixed and cook for an additional 5 minutes.

Depending on your taste and desired consistency, you may add additional broth at this point. Bring the soup back to a simmer.

Ladle into serving bowls. Top each serving with a dollop of sour cream, a pinch of paprika and parsley.

Crack the eggs into a medium bowl with the salt, pepper and basil. Whisk the eggs until they are frothy.

Melt the butter in an 8” non-stick pan over medium heat.

Give the eggs another whisk or two and pour them into the waiting pan. Let them sit, absorbing the heat without stirring.

When the eggs begin to set, about a minute, maybe a minute and a half, gently scramble them with a soft spatula while shaking the pan back and forth. The eggs should be set on the bottom but still slightly undercooked on the top, about a minute.

Remove the pan from the heat.

Sprinkle the cheese down the middle third of the omelet. Run the spatula around the edges of the omelet and give the pan another shake or two to assure that it is not sticking to the pan.

Let it rest briefly. Then fold one third of the omelet from one side over the middle of it. Take you pan to a ready plate and ease the folded side onto the plate. Use the pan itself to fold the final third over the top of the omelet as it slides onto the plate.

First remove the larger cooked vegetables and bones with a large slotted spoon. Then strain the remaining broth through cheesecloth into a large soup pot.

Degrease the broth by either setting the pan in the freezer for a ½ hour then skimming the solidified fat off the top, or if you have one of the newer devices you can do it within minutes. Let cool before sealing and use as needed.

SOUP:

Pour 10 to 12 cups of beef broth into a soup pot.

Add carrots, celery, leeks and mushrooms and bring to a simmer over a medium heat. Simmer for about 15 to 20 minutes. The vegetables should be cooked through but not mushy

Add the beef and cook until well heated throughout.

Add the cooked udon and continue to cook until warmed through.

Ladle the soup into serving bowls and garnish each serving with sliced snowpeas. Serve immediately.

Add the soy sauce a bit at a time until the ingredients are a spreadable paste. Distribute the paste over the roast. Place in a large re-sealable plastic bag (a 2 gallon is perfect). Let in marinate in the refrigerator for 3 to 24 hours.

Bring the roast to room temperature.

Preheat oven to 500º.

Place roast in a small roast pan and the pan in the oven for 15 minutes.

Reduce the oven temperature to 350º. Continue to roast for 40 to 50 minutes until thermometer inserted into thickest part of the roast (not touching the bone) registers 135º- 140º, for medium.

Remove roast to a carving platter or board. Cover loosely with foil and let sit for 10 minutes before carving.

1.Preheat oven to 325º.2.Place ham on a rack, uncovered, in a shallow pan. Allow approximately 18 to 20 minutes per pound. Ham is ready when the internal temperature reaches 140º on a meat thermometer.3.While the ham is baking, prepare the glaze. Combine the red wine, bourbon, maple syrup, bruised cloves, and orange peel in a saucepan and simmer slowly for 5 minutes. Set aside.4.About ½ hour before the ham is done, remove it from the oven. Increase oven heat to 425º.5.Remove the rind from the all but a collar around the narrowest end and bone.6.Score the top fat diagonally into diamond shapes. Stud each diamond with a whole clove.7.Brush the ham generously with the prepared glaze.8.Lower oven temperature again to 325º and return the ham to the oven for about 30 minutes.9.Remove the ham from the oven and brush again with the glaze.10.Place on a platter, carve and serve.

Note: The smaller shank end may also be used if you want to feed fewer people.

Spoon approximately 1 teaspoon of cheese into each cup, alternating to distribute both cheeses. It is helpful to use 2 spoons, one to capture the cheese and another to push it off the first into the cup. Precise amounts are not necessary.

Spoon approximately 1 teaspoon of one of the jellies/jams into each cup on top of the cheese.

Add mushrooms and sauté until tender. Remove mushrooms to a bowl retain as much butter in the skillet as possible.

Add the remaining butter to the skillet. When melted add the flour and whisk until absorbed.

Add the hot milk and whisk briskly until well mixed.

Gradually add the turkey stock. Cook stirring constantly, until the sauce comes to a boil. Remove from the heat; stir in the cream, nutmeg, salt, pepper, parsley and wine. Fold in the turkey and spaghetti. Pour into the prepared casserole dish. Sprinkle with the Parmesan cheese and the panko crumbs.

Heat the oil and butter in in a large sauce pot.When the butter has melted and melded with the oil, add the onions. Cook over medium heat until the edges begin to brown, about 5 minutes.Add the turnips, rosemary, salt and pepper. Stir to combine. Cover and cook for approximately 10 minutes, stirring once or twice.Add the broth. Increase the heat to high until the mixture comes to a boil then reduce to a simmer. Cover and cook for 10 to 12 additional minutes.Puree the mixture with an immersion blender or transfer it to a regular blender for the purpose.Ladle into bowls and garnish with a fresh sprig of rosemary and serve immediately.

VARIATIONS:Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes.Slice and sauté a ½ lb. of shitake mushrooms in olive oil. Add to the turnip soup after it has been puréed. Mix well and let it sit for at least an hour and best overnight.

Place olive oil in a large sauté pan and heat. Add leeks and sauté until translucent. Remove from the pan and keep warm.

Add the mushrooms to the same pan and sauté slowly until their liquid has been released, about 6 minutes.

Return the leeks to the pan. Add the thyme leaves and stir all to blend well with the mushrooms.

In a large bowl, whip the cream cheese and 6 oz. goat cheese with the eggs and heavy cream until all is a thick creamy consistency.

Pour the custard into the prepared piecrust. Distribute the bacon pieces throughout the custard. Place in the middle of the hot oven and bake until custard is about three-quarters set, approximately 12 to 15 minutes.

Remove the dish from the oven. Distribute the leek and mushroom mixture across the top of the custard.

Distribute the remaining goat cheese in dabs across the leek mushroom filling. Return to the oven and cook for 5 to 8 additional minutes.